One of the best things about summer is grilling out.
And I love how you can customize kabobs to suit any taste.
Got a picky younger brother? No problem. Just let him make his own.
This is seriously one of my favorite summer meals.
Marinade Source: All Recipes
For the marinade:
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 tsp coarsely cracked black pepper
2 cloves garlic, minced
1 tsp meat tenderizer
Put the meat in a Ziploc bag and pour the marinade over it.
Refrigerate four to 24 hours, until ready to grill the kabobs.
Cut the peppers and onions into large chunks.
You could even use pineapple chunks and maraschino cherries if you want.
Be sure you soak the skewers according to the package instructions so they don’t catch fire.
Then, load those bad boys up on the grill.
Cook ’em until the meat is brown and the edges of the veggies have started to darken.
Doesn’t that look like the perfect summer meal?